Sprouted Barley Porridge with Cranberry Coconut Cream

  I recently stumbled upon a neat trick to cook barley quickly and make its nutrients more available to the bod: sprouting overnight in kombucha spiked water.

Rúgbrauð (Icelandic dark rye bread)

Did you know that rye is so easy to grow that in Washington it is classified as a Class C noxious weed?  That’s  because it pops up in fields where it hasn’t been planted.   Not surprisingly, its virtue lies in its ability to grow in marginal soil.  Think of some place like, well, Iceland.  

Roasted Butternut Squash & Persimmon Cake

This cake is not only epically moist, earthy and caramel-ly, but also full of Vitamin A and fiber, and gluten free.